怎样勾芡（How to thicken）.docVIP

怎样勾芡（How to thicken） How to thicken The academic concept is: with the help of starch thicken under heat gelatinization conditions, has the characteristics of water absorption, adhesion and smooth the moiclear eye drops. The dishes to maturity, will adjust the good powder sauce into the pot, make the sauce thick gravy, increase the adhesion of the raw materials, so that the powder concentration and dishes soup increase, improve the color and taste of dishes. Thicken with starch, also called Tuanfen, is a polysaccharide polymer composed of a plurality of glucose molecules formed by condensation. Cooking starch, mainly mung bean starch, potato starch, wheat starch, turbot, lotus root starch and so on. Starch is insoluble in water and is gelatinized into colloidal solution when heated to 60C. This characteristic is the use of starch thicken. Mung bean starch is the best starch, generally less used. It is made up of mung bean water, ground, sediment, and it is characterized by sticky feet, water absorption is small, white and shiny. Potato starch is the commonly used starch in families at present. It is made by grinding, kneading and precipitation of potatoes. It is characterized by sticky feet, fine texture, clear white color, better luster than mung bean starch, but poor water absorption. Wheat starch is wheat gluten after precipitation or made with flour, characterized by white color, but less shiny, quality than potato powder, thicken after precipitation. Sweet potato starch is characterized by strong water absorbing capacity, but the viscosity is poor, dull, dark red color with black, fresh potato by grinding, rubbing washing, and precipitation. In addition, there are corn starch, turbot, lotus root starch, water chestnuts, starch and so on. Thicken is appropriate, a great impact on the quality of the dishes, it is one of the basic skills of cooking thicken. To thicken leavened, slippery, frying and other cooking techniques. These cooking methods in common is the st